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Dirty Farro Stuffing

Photo: Jennifer Causey

Deb Wise
October 10, 2016

Active time 45 mins

Total time 1 hr, 30 mins

Yield

Serves 12 (serving size: about 1/3 cup)

We give this versatile whole grain the jambalaya treatment with a classic trinity (green bell pepper, onion, and celery) and spicy andouille sausage. The chicken liver adds incredible richness without any livery flavor—it’s the “secret” ingredient that will have guests scraping the dish clean. Use turkey liver if your bird comes with one, or omit the liver all together for a side with a little less depth that’s still delicious. You can try brown rice, barley, or wild rice in place of farro. To turn this side into a leftover main, reheat with a splash of chicken stock and stir in a can of unsalted, rinsed, and drained black-eyed peas.

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Ingredients

3 cups unsalted chicken stock (such as Swanson)

1 cup uncooked farro

2 tablespoons canola oil

1 1/2 cups chopped yellow onion

1 cup chopped green bell pepper

1/2 cup chopped celery

1 tablespoon minced garlic

8 ounces andouille sausage, chopped (about 1 1/2 cups)

8 ounces chicken livers, finely chopped (about 1 cup)

1/4 cup chopped fresh flat-leaf parsley

3/4 teaspoon black pepper

1/2 teaspoon kosher salt

2 tablespoons unsalted butter, melted

2 large eggs

Cooking spray

Nutrition Information

calories 203

fat 10 g

satfat 3.3 g

monofat 2.5 g

polyfat 1.2 g

protein 11 g

carbohydrate 16 g

fiber 3 g

cholesterol 115 mg

iron 3 mg

sodium 295 mg

calcium 30 mg

sugars 2 g

Est. Added Sugars 0 g

How to Make It

Preheat oven to 350°F.

Bring stock and farro to a boil in a large saucepan over medium-high. Reduce heat to medium-low; cover and cook 25 minutes. Drain. Place farro in a large bowl.